Pescatarian Coconut Butter Carob Truffles
These little no-bake truffles are proof that a truly indulgent treat doesn't need chocolate or dairy to feel luxurious. Coconut butter gives each bite a rich, creamy base, while carob powder brings a deep, malty sweetness that pairs beautifully with warm Ceylon cinnamon and ginger. A touch of honey rounds everything out, and the whole mixture comes together with nothing more than a bowl and a spoon. Once chilled and rolled, each truffle gets coated in either more carob powder or shredded coconut for a finish that looks like it came from a fancy confectionery. They're naturally free of meat and fish, so they fit effortlessly into a pescatarian lifestyle without any substitutions or workarounds — just clean, whole ingredients doing all the heavy lifting. Keep a batch in the fridge and you'll have an elegant little something ready whenever a craving hits.
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Learn more →Ingredients
16 servings
For the truffles
- 1 cup coconut butter (also sold as coconut manna), softened
- 3 tbsp coconut oil, melted
- 3 tbsp honey
- 2 tbsp carob powder
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ¼ tsp vanilla powder
- ⅛ tsp fine sea salt
For rolling
- 3 tbsp carob powder
- 3 tbsp unsweetened shredded coconut
Instructions
- 1
If the coconut butter is solid, set the jar in a small saucepan of warm water over low heat, stirring occasionally, until it is fully softened and pourable, about 5 minutes. Measure 1 cup into a mixing bowl.
- 2
Add the melted coconut oil, honey, 2 tbsp carob powder, Ceylon cinnamon, ginger, vanilla powder, and sea salt to the bowl. Stir until the mixture is completely smooth and uniform with no streaks.
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